OKINAWA JAPANESE STEAKHOUSE

Name: OKINAWA JAPANESE STEAKHOUSE
Address: 180 NE EGLIN PKWY, FORT WALTON BEACH, FL, 32548, US
Rating: 78.6

180 NE EGLIN PKWY, FORT WALTON BEACH, FL 32548

License #5603571

78.6 Grade C / 100

Mixed Health Record

How is this score calculated? →

Quick take

OKINAWA JAPANESE STEAKHOUSE in FORT WALTON BEACH currently holds an InspectFL Health Score of 78.6 out of 100 — a C grade — a noticeable pattern of violations across recent inspections. This restaurant has 2 inspections on record from Florida DBPR, with the most recent inspection on May 26, 2026. Across those visits, inspectors documented 10 total violations — 3 critical, 2 major, 5 minor.

How to read this page

Start with the newest inspection, then verify the pattern

The score is the shortcut. The inspection timeline is the real story. Read the latest visit first, open the official DBPR record when you need the source, then compare this restaurant with other options nearby.

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Record snapshot

What stands out in this inspection history

Use this as context before you scroll through every inspection.

Inspections on file

Clean inspections

Callback visits

Latest clean pass

None on file yet

The latest inspection on May 26, 2026 shows 9 observation rows: 3 critical, 2 major, and 4 minor.

Inspection data quality

What’s powering this page

Official source: DBPR

Inspection coverage

100%

Inspector notes

Coverage note

Inspector notes linked where available

InspectFL reorganizes public DBPR inspection records into a page you can actually scan. When exact inspector notes are available, they appear inline. Otherwise, the page falls back to violation categories plus the official DBPR record.

What you’ll see here

•Inspector notes appear inline when available.
•The official DBPR inspection timeline still stays visible, even on pages with zero violations or zero inspector notes.

Location + actions

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DBPR

*Scores are calculated by InspectFL based on public DBPR inspection data and are not official state ratings.

Inspection timeline

Inspection History

Read the newest inspection first, then scan for patterns. Repeated high-priority findings matter more than one isolated bad day.

Critical Major Minor

Inspector notes are being added across all restaurants. Some inspections may only show violation codes until notes are available.

Disposition: Warning Issued
[31B-03-4] No soap provided at handwash sink in hibachi area.
[22-41-4] Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Tested at 0ppm. Chlorine restocked during inspection and machine primed, tested at 100ppm,
[10-02-4] In-use utensil not stored on a clean portion of food preparation or cooking equipment. Knife stored in soiled holster on hibachi cart.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Soiled holster on hibachi cart.
[53B-05-5] Required employee training expired for all employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. All certificates provided expired 3-7-26
[06-09-1] Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Thawed tuna in vacuum sealed bags on sushi station. See stop sale.
[28-13-5] Hand wash sink and three compartment sink drain into bus tub on floor.
[01B-13-4] Stop Sale issued due to food not being in a wholesome, sound condition. Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Thawed tuna in vacuum sealed bags on sushi station. See stop sale.
[10-06-5] In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container. Utensil for raw chicken in hibachi prep area, handle in chicken. Operator removed utensil and sent it to dish area during inspection.

Community reaction

What do locals think?

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Community pulse